Dubliner Fondue & Chocolate Guinness Floats (GIVEAWAY)

Who says Saint Patty’s Day means Corned Beef and Green Beer? Sometimes the most FUN holiday dishes aren’t the most traditional.

Don’t get me wrong, I love traditions. Hubs and I have a standing lunch appointment every Saint Patrick’s Day at a local Irish Pub. We’ve held our March 17th lunch appointment our entire marriage; even when we had to cart our babies (robed in Notre Dame attire) into the pub with us–don’t judge.

We have a lot of family traditions. In fact, fondue itself is customary in our house.

Hubs and I got married directly after graduating from college. We saved every penny we earned waiting tables to take a marvelous honeymoon before we had to start our official jobs and “grown-up” life. After weighing our options, we discovered we had saved enough money to spend a month in Colorado or a week on some island. Colorado it was!

What great memories I have of our first month as a married couple. We spent a couple weeks hiking, horseback riding, four-wheeling and exploring all the natural hot springs in Steamboat Springs. We rafted down the Colorado River. Hand-in-hand, we poked through obscure shops in downtown Colorado Springs. We rambled around Red Rocks. Yet one of my favorite memories was dining at a little fondue restaurant in Manitou Springs. Nestled at the foot of Pike’s Peak, this quaint mountain town is home of The Mona Lisa Fondue Restaurant, among other things. One evening we sat out on an idyllic balcony in the crisp mountain air and ate the most exquisite meal either of us had ever experienced in our 22 years of life.

Course after course, we laughed and whispered sweet nothings to each other, as we devoured every last morsel brought to our table. Upon returning home, we promptly bought our first fondue pot and our tradition emerged.  Over the last twelve years, we have hosted uncountable fondue parties. We have gone through several fondue pots and have collected all sorts of fondue paraphernalia. Our tradition lives on…

So, nothing against traditions. But think of the wonderfully unconventional dishes one can make with traditional Irish ingredients! Dishes such as Dubliner Fondue or Chocolate Guinness Floats… just off the top of my head. *wink*

Dubliner is a sharp nutty cheese with a slightly brittle texture. It melts well and stands up nicely against the tang of Harp beer. Dubliner Fondue is a delightful deviation from classic Swiss fondue. This pub-style dip is easy to prepare and will disappear in moments when paired with fresh bread, pickles and fruit!

You can prepare your fondue in most fondue pots, but I like to cook it in another small pot. It makes a much tidier presentation.

Guinness, Ireland’s most renowned beer,  is known for it’s contrasting smooth and bitter qualities. It’s rich, dark and bitey–just the right flavor to accompany silky chocolate ice cream.

Serve these and you won’t need a “Kiss Me, I’m Irish” T-shirt to get a little St. Patty’s Day love!

Central Chef has graciously offered another fantastic giveaway to one lucky reader! This time around you could win this incredible Swissmar fondue pot. It’s enamel sealed cast iron, so it’s perfect to fondue meats, cheese or chocolate and is easy to clean as well.


1.  Link to the Central Chef Site and find something you’d LOVE to have in your kitchen. Then leave me a comment describing it.

2. For a second and/or third chance to win, link this post to your Facebook page, or Tweet about it.

3. For additional chances to win, SUBSCRIBE to ASP by Email, RSS, Facebook or Twitter. Then leave a separate comment for each.

The winner will be selected by random drawing March 23rd and notified in an evening post. At that time the winner will need to provide a valid shipping address.

This giveaway is for US residents only~sorry international friends!


Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Dubliner Fondue


1 garlic clove, cracked
1 ¼ cup Harp Beer (or pale Irish beer)
8 oz. shredded Dubliner Cheese (could substitute Sharp cheddar)
1 Tb. flour
2 tsp. ground mustard


Place a small sauce pot over medium heat. Pour the beer in the pot.
Peel and crack one garlic clove; then add it to the pot.

Mix the shredded cheese with the flour and ground mustard.

Slowly add the floured cheese to the beer. Whisk until smooth. You will think you’ve made a mistake until the mixture gets hot enough to thicken and come together—just keep whisking! (5-10 minutes) Remove the garlic clove.

Once smooth and thick, pour into a fondue pot and serve!

* Serve with bread cut into cubes, sliced apples, grapes, gherkin pickles, and boiled baby potatoes.

Chocolate Guinness Floats

Guinness Stout Beer
Chocolate Ice Cream

Place 1-2 scoops of chocolate ice cream in a tall glass. Then pour the Guinness over the top and serve!

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121 Responses to “Dubliner Fondue & Chocolate Guinness Floats (GIVEAWAY)”

  1. #
    Nivedita — March 23, 2011 @ 8:07 pm

    I already subscribe to Spicy Perspective on facebook !!!!


  2. #
    TAMMY — March 23, 2011 @ 8:43 pm

    On Central Chef, I really need the set of stackable cooling racks. It’s one of those things that I intend to buy, but keep forgetting. : )


  3. #
    Lynn — March 24, 2011 @ 10:57 am

    Only one? I would love to have the Le Creuset Caribean Enameled Cast Iron 3.5 quart braiser. What a beautiful pot!


  4. #
    Lynn — March 24, 2011 @ 10:58 am

    I follow your blog on Facebook.


  5. #
    Lynn — March 24, 2011 @ 10:59 am

    I shared on FB!


  6. #
    A Canadian Foodie — March 26, 2011 @ 8:17 pm

    Love the story of how your family tradition of fondue cooking began. I can imagine it with the Rocky mountains so close to me here in Edmonton. Mountains and fondue seem to go together and your recipe looks outstanding. But the floats? can’t get my head around those. Love the concept, though.


  7. #
    TidyMom — March 10, 2012 @ 7:32 am

    I love your non traditional ideas Sommer!
    and that float needs to get in my belly now!!

    Thanks for linking up to I’m Lovin It! I featured your post in my wrap up! http://tidymom.net/2012/st-patricks-day-recipes/

    Have a great weekend!


  8. #
    Estella — March 17, 2012 @ 10:03 am

    I love the cast iron skillets!


  9. #
    Estella — March 17, 2012 @ 10:04 am

    shared on fb


  10. #
    frankt — June 13, 2014 @ 4:01 pm

    Would be great if you gave some temperatures, (medium, medium high, etc), for the fondue.



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